Boil the hen, the stew beef and the pork roast separately in water to cover, then chop.
Reserve the broth.
Soak the beans in water to cover overnight, then drain.
Cook the beans in meat broth to cover until just tender.
Peel the onions and potatoes and cut in cubes.
Combine the chopped meats, the vegetables and remaining ingredients in a large kettle and bring to a boil.
Pack in quart jars.
Skim the fat off the reserved broth and bring to a boil.
Fill the jars with broth to within 1 inch of the tops.
Place lids and rings on the jars and process at 10 pounds pressure for 1 hour and 30 minutes.